--Heat oven to 375. Spray a 9x13-inch pan with cooking spray. Fill torillas with about 3/4-cup of chicken mixture and 1/4-cup shredded cheese. Place in pan; if necessary, hold the tortillas closed with toothpicks.

--Bake enchiladas 20 minutes. Remove from oven; pour enchilada sauce over the enchiladas, covering as much of the tortillas as possible. Add remaining cheese; return to oven. Bake 5-10 minutes longer or until cheese is bubbling.

I found that low-fat cheese didn't work well in this recipe. If you want to cut down on the calories or fat from the cheese, reduce the cheese to 2 cups; add 2 tablespoons cheese to each enchilada and sprinkle 1 cup cheese over the top with the sauce.